Harmful pathogens need to be cooked to be eliminated, as heat kills them, said Detwiler. A big issue with lettuce is it’s ...

The food industry apparently agrees to remove Blue 1 & 2, Green 3, Red 40 and Yellow 5 & 6 – better than a patchwork of ...

Blue 1 & 2, Green 3, Red 40 and Yellow 5 & 6 are banned in today’s press conference – because one federal regulation is ...

“Over dinner the cook told us she had made and discarded an entire batch of the soup due to an uneasy feeling over the green-tinged potatoes she used. Lucky for us she bought fresh potatoes and ...

Food safety is a top priority for Campus Dining & Hospitality. We have a dedicated food safety office that oversees operations and employs Hazard Analysis of Critical Control Points (HACCP) monitoring ...